1 Stick (8 Tablespoons) of Unsalted Butter, melted
3 Tablespoons of Honey (I prefer Clover Honey)
Steps-
1. Line jumbo, 6 oz muffin pans with paper muffin liners, set aside.
2. Whisk together in a large bowl the Cake Flour, Cornmeal, Sugar, Baking Soda, Baking Powder and Salt.
3. Create a well in the center and add the Oil, Eggs, Vanilla, Milk and Sour Cream. Whisk just until combined.
4. In a separate bowl whisk together the melted butter and honey, then slowly pour it into the batter while whisking to ensure it doesn’t separate. Just whisk until combined.
5. Cover the batter with plastic wrap and place it in the fridge for 30 minutes so the dry ingredients can really absorb the wet ingredients and there aren’t too harsh of granules of cornmeal. While the batter is chilling preheat the oven to 400F.
6. After the batter has chilled in the fridge scoop the batter into the lined muffin tins, filling each cup 3/4 of the way up.
7. Place the muffins in the oven and bake for 5 minutes on 400F, then keeping the muffins in the oven, lower the oven to 325F and bake 15-18 more minutes or until they are lightly golden brown and a toothpick comes out clean in the center. You don’t want to overbake these, you want them just set so they do not dry out.
8. Serve on their own or the real Long Island way, cut in half with a big pat of salted butter. For added sweetness add a little drizzle of honey with the butter as well!
